Papa’s Chicken Soup

Papa’s Chicken Soup
Papa's Chicken Soup
Serves 16
Three Generations Of True Goodness
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  1. 1 whole farm raised chicken, skin on
  2. 2 Tablespoons pink Himalayan salt (more to taste)
  3. 2 Tablespoons olive oil
  4. 2 cloves of garlic, chopped or put in whole
  5. 2 pounds fresh tomatoes, chopped or 24 oz. jar of diced tomatoes (can be sautéed or added raw)
  6. 3 cups carrots, chopped
  7. 3 cups celery, chopped
  8. 3 cups onion, chopped
  9. 2 cups fresh spinach and/or kale, chopped (optional)
  10. 1/4 cup fresh parsley, chopped (optional)
  1. Fill a large stock pot with 8 quarts of filtered water
  2. Wash the chicken and place into the pot
  3. Bring to a low boil
  4. Add the salt and allow to boil for 45 minutes to 1 hour
  5. Use a sieve to remove any foam from the water's surface (a large sieve can be used to strain entire pot for a clearer broth)
  6. Heat a skillet on low heat, add oil and garlic, stir for about 1 minute
  7. Place chopped tomatoes in skillet and simmer for 30 minutes
  8. Place the chopped carrots, celery and onion in the soup pot, stir and allow to simmer until cooked
  9. Transfer tomatoes and garlic to broth
  10. Remove chicken and allow to cool
  11. Remove meat from bones and cut into bite sized pieces to stir back into the soup
  12. Lastly, stir in parsley and spinach/kale at the end to preserve bright color
  13. Yields approximately 16 bowls of soup
  14. Remember we want purposeful left-overs for lunches, to freeze or share with friends
  15. Freezes well
  1. Serve with a green salad.
  2. “Stracciatella” (Italian wedding soup) can be made by boiling a small pot of broth and vegetables (remove from soup). Mix 1 egg with 1 Tablespoon of Pecorino-Romano cheese. As broth comes to a boil, stir in the egg mixture. Stir continuously so it does not clump together. It should look shredded. “Straccia” means shredded in Italian.
  3. Spaghetti squash or zucchini noodles are a great grain free substitute for a traditional grain based noodle here.
The Keyes Ingredients

Posted on

June 6, 2014

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